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Pork Belly, Sea Salt and Szechuan Pepper

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“From - untried”
25hrs 40mins

Ingredients Nutrition


  1. Place the pork, garlic, ginger, soy and wine in a bowl, cover and place in fridge to marinate for about six hours or overnight. If possible, turn the pork over a few times.
  2. Preheat oven to 200°C.
  3. Cut the unpeeled onions in half and place on a baking tray skin side up.
  4. Place pork on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown.
  5. Rest 30 minutes.
  6. Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.
  7. Then grind to a fine powder with the sea salt in a coffee grinder or mortar and pestle. Place in a dish. Serve slices of pork with lemon and szechuan salt and pepper.

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